There is a highly rated, quick and easy chicken piccata recipe on Allrecipes.com that uses chicken breast, white wine, capers and lemon juice. This chicken piccata recipe takes only 25 minutes to prepare and serves four people.
Place four boneless, skinless chicken breast halves between two layers of plastic, and pound them until they are approximately 1/2-inch thick. Season both sides of each breast half to taste with cayenne pepper, salt and pepper. In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the chicken into the skillet, and cook over medium heat until brown and cooked all the way through, or for about five minutes per side. Once cooked, set the chicken aside on a plate, saving the oil.
Cook 1 tablespoon of capers in the reserved oil, crushing them gently to release flavor. Cook them for about 30 seconds, then add 1/2 cup of white wine. Using a wooden spoon, scrap browned pieces from the bottom of the pan. Allow the wine to cook until it is reduced by half, or for about two minutes. Stir 1/4 cup of fresh lemon juice, 1/4 cup of water and 3 tablespoons of cold, unsalted butter cut into 1/4-inch slices into the skillet. Cook and stir the mixture continuously until it forms a thick sauce, or for about two more minutes. Reduce the heat to low, and sprinkle in 2 tablespoons of fresh, chopped parsley.
Place the chicken breast back into the skillet with the sauce, and cook for two minutes, or until the chicken is heated thoroughly. Serve the chicken piccata with the sauce spooned over the top.